Sadly we don't have a garden, but we do belong to a CSA. This is my first time joining a CSA and I'm in pure heaven. Every Tuesday after work, I drive {or bike} to pick it up. The anticipation is killer. What am I going to get this week? What seasonal goodies are going to grace our kitchen counters and make their way into our meals?

It's like the best guessing game ever.

It's only our third week (we got started a little late this year), and all three baskets have been full of summer squash and zucchini. From big ones to little baby ones to pattypan and even tri-colored ones. Enough for plenty of kitchen experiments.

And without further ado, I introduce my finest summer squash and zucchini creation yet. This delicious quinoa salad is full of fresh organic veggies from our CSA, is lightly sweetened with red currants, and is tossed in a summery lemon dill dressing. It is a perfect lunch, side dish {accompanied by a delicious piece of salmon} or served as your main entree.

In my quinoa granola recipe I soak and dehydrate before using them in the granola, but I have yet to try it prior to cooking. I’ve read that it helps with digesting the grains. Let me know if you give it a try 🙂

Hi Alyssa! I just discovered quinoa and love it, so I’m glad I found your blog to learn more ways to use it. Your food photography is very nice too! I love good food photography and try to do some of my own, so your site will be a source of inspiration for me. Where did you find the bowl the quinoa is in above? I love things with a rustic look like that!

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Hi there! I'm Alyssa!

Welcome to Simply Quinoa, a blog dedicated to simple, healthy food, always with a quinoa twist. I'm a former marketer turned full-time blogger living in NYC, with a serious love of anything peanut butter or chocolate. It's nice to meet you!